Begin by browning the Italian sausage in a large pot over medium-high heat. Use a wooden spoon to break up the sausage into small pieces as it cooks. Once the sausage is fully cooked and browned, remove it from the pot and set it aside on a paper towel-lined plate to drain.

In the same pot you used to cook the sausage, saute the chopped onions and minced garlic over medium heat until the onions are translucent and the garlic is fragrant.

Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pot. Bring the broth to a simmer and let it cook for about 10 minutes.

Add the diced potatoes and browned sausage to the pot and let them cook in the broth for about 15 minutes, or until the potatoes are tender.

Stir in the chopped kale and let it cook for a few minutes until it's wilted and tender.

Finally, add the heavy cream to the pot and stir it in until it's fully incorporated. Let the soup simmer for a few more minutes until it's heated through and the flavors have melded together.